Lactitol is a disaccharide polyol (sugar alcohol) produced by catalytic hydrogenation of lactose. It has a clean, slightly sweet taste without the cooling effect associated with some other sugar alcohols. Lactitol is poorly absorbed in the small intestine and is fermented by colonic bacteria, providing prebiotic benefits. It has a low glycemic index and does not promote tooth decay. Lactitol is approved as a food additive (E966) in the EU and has GRAS status in the US. It is particularly valued in sugar-free chocolate and confectionery because it can be processed similarly to sucrose with good crystallization and texture properties.